Pantescan Salad from Pantelleria

When I was in Pantelleria, Italy in September, I fell in love with this traditional Mediterranean salad that was served almost daily.  It features rustic, wholesome ingredients that are found in kitchen gardens across this sunny island.  

PANTESCAN SALAD

3 boiled potatoes

5 red tomatoes, sliced

1 red onion, sliced

1 oz capers, rinsed

10 black olives

2 Tbsp extra virgin olive oil

Dried oregano, as desired

1. Boil the potatoes, peel and slice them.
2. Add the sliced tomatoes, onion, olives, and capers.
3. Season with extra-virgin olive oil and sprinkle with oregano.

Serves: 4

Nutritional Information per Serving: 217 calories, 33 g carbohydrates, 6 g fiber, 4.5 g orotein, 9 g fat, 1 g saturated fat, 305 mg sodium.


Wednesday, December 12, 2012